Potatoe Kale Soup

• 1 1/2 c. finely chopped onion
• 3/4 c. chopped fresh fennel
• 3 Tbsp. butter
• 2 Tbsp. extra virgin olive oil
• 1/2 Tbsp. coarse sea salt
• 4-5 c. homemade vegetable stock
• 6-7 russet potatoes roughly chopped and rinsed
• 1 1/2 c. chopped celery
• 1/3 c. dry white wine
• 1 Tbsp. fresh dill
• 4 c. finely chopped kale (stemmed)
• 2 Tbsp. dijon mustard
• 1/2 c. sour cream
• 2-3 fresh scallions
• 2 Tbsp. chopped fresh basil

1. 1. Using the large stock pot, saute the chopped onions, fennel and salt on medium heat with the butter and evoo. Slow and steady is best, until the onions begin to caramelize. (About 10-15 minutes)
2. 2. Add the vegetable stock and bring to a boil. Add the potatoes, celery, wine, and dill. Simmer for 20 minutes, covered until the potatoes have softened substantially.
3. 3. In a separate pot, blanche the kale in just enough water to cover or alternatively you can steam the kale for the same effect.
4. 4. Stir the steamed kale into the soup pot.
5. 5. If you have in immersion blender, now is the time to use it to blend the soup to it's creamy goodness. Alternatively a blender, or food processor may be used to puree the soup in batches.
6. 6. Return the soup to the pot and add the mustard, scallions, basil, and sour cream. Mix thoroughly.
7. 7. Salt and pepper to taste. Reheat the soup until hot, but do not return it to a boil.
8. 8. Garnish the soup with a small dollop of sour cream and a few chopped chives for shininess...

onion, fresh fennel, butter, extra virgin olive oil, salt, vegetable stock, potatoes, celery, white wine, fresh dill, kale, mustard, sour cream, scallions, fresh basil

Taken from www.epicurious.com/recipes/member/views/potatoe-kale-soup-50054970 (may not work)